1 and 1/2 oz. of baking chocolate
3 tbs. sugar (5 tbs for sweeter chocolate)
1 cup (8 oz) or 6 oz. of vanilla bean yogurt
Slowly melt the chocolate in a sauce pan over low heat. Add yogurt and sugar, and stir until thoroughly mixed. Use as cake frosting before it completely cools, or temper it into a chocolate bar.
I do not know how to temper chocolate for candy making as of yet, but there's an FAQ on chocolate right here that will tell you how (section 2.1):
This is handy for making a tart (depending on the yogurt) tasting milk chocolate that can be experimented with. I imagine that raspberry-flavored yogurt might be good for it, too.